Method

• 1. Clean and wash prawns.
• 2. Heat little oil in a pan and saute the prawns for a while.
• 3. Remove it from flame and grind it in coarse paste in a blender. (You can also chop prawns into small pieces).
• 4. Meanwhile, chop the onions, ginger and garlic.
• 5. Now again heat a good amount of oil in a pan. Add curry leaves and saute it for 1 minute.
• 6. Add chopped onion, garlic and ginger in pan and saute it for sometimes.
• 7. When onion becomes little brown, add the balchao masala and let it cook for sometimes.
• 8. Once it is done, add prawns and let it cook for 5-7 minutes.
• 9. Now add some split green chilies and put the flame off.

Balchao Masala Preparation

• 1. Take Kashmiri red chilies, turmeric powder, ginger, garlic, cumin and tamarind pulp in a grinder jar, and grind the mixture to a smooth paste.
• 2. Once blended well add vinegar and keep it aside.

Tip

• 1. If you are going to consume the balchao immediately you can use less oil. If you want to preserve it for a long time add more oil for preservation. The oil should float on the surface of the content.
• 2. Dried prawns can also be used for the preparation of this recipe.

• Recipe Type : Curries, Non vegetarian, Prawns